Friday, February 28, 2014
I found a wonderful recipe for Tapioca Pudding a few years ago on 101 Cookbooks. I love it because it is simple and uses a vanilla bean, which I happen to have many of thanks to my wandering husband and his trips to Madagascar. Now I love it even more because I have a little boy that is big enough now to stir it for 20 minutes or longer without tiring. It is a great way to use milk that is going a little off and, oh, I love that break that it gives me from a very energetic boy. I think we might be making more of it around here for their afternoon snacks.